Curd muffins with cranberries

6 servings

40 minutes

Cottage cheese muffins with cranberries are a delicate combination of airy dough and sweet-sour berries that provide true pleasure. The history of such muffins is rooted in European home baking traditions, where cottage cheese has always been a key ingredient due to its soft texture and rich flavor. In this recipe, the cottage cheese adds tenderness to the dough, while the cranberries provide a refreshing tartness. They are perfect for cozy tea time, especially on cold evenings. The simplicity of preparation makes them accessible to everyone: just a few steps and the aroma of fresh baking fills the home. They can be served with a cup of hot tea, coffee, or even with vanilla sauce for added richness of flavor. This treat captivates with its simplicity and sophistication.

Energy value per serving

• Calories: 205.5
• Proteins: 9.1g
• Fats: 2.5g
• Carbohydrates: 36.8g

Ingredients

• Chicken egg: 2 pc
• Salt: pinch
• Sugar: 100 g
• Wheat flour: 150 g
• Soft low-fat cottage cheese: 150 g
• Frozen Cranberries: 150 g

Cooking steps

1. Whisk the eggs with salt, add sugar, and whip into a strong foam.

   Required ingredients:

   • Chicken egg: 2 pieces
   • Salt:  pinch
   • Sugar: 100 g

2. Add cottage cheese, mix until smooth, add flour and mix again.

   Required ingredients:

   • Soft low-fat cottage cheese: 150 g
   • Wheat flour: 150 g

3. Send the cranberries to the dough without thawing.

   Required ingredients:

   • Frozen Cranberries: 150 g

4. Place the dough in muffin molds and bake for 30 minutes at 190 degrees.